Turkey Tetrazzini

Turkey tetrazzini is the classic answer to the “what do I do with leftover turkey” question, and this microwave version gets it on the table in 30 minutes without heating up the oven.

The cream sauce comes together right in a microwave-safe bowl: butter melted with flour, salt, pepper, and a crumbled chicken bouillon cube, then whisked with boiling water and heavy cream. Four minutes in the microwave, stirring frequently, and you’ve got a thick, velvety sauce. A splash of sherry adds that signature tetrazzini warmth.

Cooked spaghetti, cubed turkey, and sliced mushrooms fold into the sauce, the whole thing goes into a casserole, and a shower of grated Parmesan tops it off. Another four minutes in the microwave and it’s bubbling and ready.

Chef Tips

• Stir the cream sauce frequently during microwaving. Cream-based sauces can curdle or develop lumps if left unattended.
• Use leftover roasted turkey for the best flavor. The roasted edges add a deeper, more savory note to the dish than plain poached turkey.
• Cook the spaghetti just to al dente. It softens further in the cream sauce, and overcooked pasta turns mushy.
• The sherry is small but important. It adds a nutty depth that plain cream sauce lacks.

Variations

• Use leftover chicken instead of turkey. The dish works identically with either.
• Add frozen peas to the casserole for color and a sweet pop.
• Swap spaghetti for egg noodles or penne for a different pasta shape.